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Empanadas de Carne (Beef Empanadas) and The Food of Argentina

29 April, 2019 by Tara 18 Comments

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The Food of Argentina: Asado, Empanadas, Dulce de Leche, & More, written by Ross Dobson and Rachel Tolosa Paz, features the wonderfully diverse and rich cuisine of Argentina. Highlights include Pizza a la Parilla (Barbecued Pizza), Lomito Completo (Steak Sandwich), Pan Casero (Rustic Country Loaf), Ñoqui con Tuco (Gnocchi with Beef Ragù), Chocotorta (Chocolate Cake), and so much more. I will also be sharing their recipe for Empanadas de Carne (Beef Empanadas) following the review. 

Disclosure: I received a digital copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Six Empanadas de Carne (Beef Empanadas) on a wooden board.

Ross Dobson and Rachel Tolosa Paz

Ross Dobson is a chef and food writer based in Sydney, Australia. Along with The Food of Argentina, he has written 15 books including Market Vegetarian, Wholesome Kitchen, and Food + Beer.

His book, Fired Up, won the Australian nomination for ‘Best in the World’ barbecue cookbook category at the 2014 Gourmand World Cookbook Awards. He was also a contributing food editor for the Australian BBC Good Food magazine and has published articles in The Sun-Herald, The Age, and the Sydney Morning Herald.

Rachel Tolosa Paz is a freelance photographer and writer currently based in Australia. She travelled to Argentina in 2014 for a two-month writing residency at Residencia Corazón in La Plata, Buenos Aires and it turned into a year long stay after she fell in love with the country.

Her work has appeared in The Saturday Paper, ABR, Ocula, ABC Arts, Collective Magazine, and more. This is her first book. 

The Food of Argentina

Chapters are divided according to the following: Afuera, En Casa, Asado, and Merienda. Each chapter begins with an introduction and insight into the culture surrounding the food. 

Rachel Tolosa Paz provided the gorgeous photography. In addition to every recipe being accompanied by a beautiful full-page photo of the finished product, there are plenty of shots of the local landscape, food, and people.

Measurements are listed in Metric and US Customary. The titles are written in Spanish with the English translation underneath.

Every recipe includes a headnote with background information, tips, ingredient help, serving size, and menu ideas.

Empanadas de Carne (Beef Empanadas)

Forming the Empanadas de Carne (Beef Empanadas)- folding the dough over the filling and pinching to seal.

Empanada lovers will enjoy the four different empanada recipes and two types of homemade dough (fried and baked) found in The Food of Argentina.

I started with the baked Empanadas de Carne (Beef Empanadas), but can’t wait to try the Empanadas de Cerdo y Chorizo (Pork and Chorizo Empanadas) next. 

While I often prefer the flavor of fried doughs, I honestly didn’t miss it at all with the buttery, flaky shortcrust enclosing the spiced beef mixture in these empanadas.

With the help of a food processor, the dough comes together easily, but does require two 1 hour resting periods. It can be prepared up to a day in advance and refrigerated or frozen for up to 1 month.

Just be sure to bring the dough to room temperature before using for easy handling. After rolling the dough until it is 1/16th inch thick, 4 3/4 inch circles are cut out and ready for the filling.

This particular Empanadas de Carne recipe is inspired by Alfredo Andrada’s ‘carnicería’ in Mercado del Progreso, Buenos Aires’ local produce market. According to Alfredo, the trick is to use equal amounts of onion and beef in the filling.

Once the mixture has cooled completely, 2 tablespoons are placed in the center of each pastry circle. Fold over the circle to seal and crimp or pleat the edges to keep any filling from bursting out.

The tops of the empanadas are brushed with beaten egg before baking in the oven until puffed and golden. The instructions say 15-20 minutes, but my oven needed closer to 30. 

Aerial view of six Empanadas de Carne (Beef Empanadas) on a wooden board next to white plates.

Other Dishes

Garrapiñada de Maní (Caramel Peanuts); Tallarines de Espinaca con Salsa Blanca (Spinach Fettuccine Alfredo); Sándwich de Jamón, Queso y Tomate (Ham, Cheese and Tomato Sandwich); and Cuadraditos de Coco y Mermelada (Coconut and Jam Slice).

I also made the Garrapiñada de Maní (Caramel Peanuts); Tallarines de Espinaca con Salsa Blanca (Spinach Fettuccine Alfredo); Sándwich de Jamón, Queso y Tomate (Ham, Cheese and Tomato Sandwich); and Cuadraditos de Coco y Mermelada (Coconut and Jam Slice).

With only three ingredients, the Garrapiñada de Maní (Caramel Peanuts) come together relatively easily for quite the delicious snack. The peanuts are tossed in a vanilla bean caramel until thickly coated. After cooling in a single layer, the peanuts are best served warm but will also keep at room temperature in an airtight container for a couple of days.

I absolutely love the handful of pasta dishes found in this book. For this review I made the Tallarines de Espinaca con Salsa Blanca (Spinach Fettuccine Alfredo), but can’t wait to try the others like the Sorrentinos (Argentine Ravioli). After preparing the homemade spinach fettuccine, the al dente pasta is tossed with the garlic butter sauce, ham, parsley, and parmesan.

The Merienda chapter has a wonderful collection of recipes perfect for holding you over between lunch and dinner. The Sándwich de Jamón, Queso y Tomate is no exception. This sandwich comes together quickly and easily for a satisfying snack. Two thick slices of white bread are buttered and layered with ham, tomato, and provolone.

The Cuadraditos de Coco y Mermelada (Coconut and Jam Slice) have a buttery base topped with jam (I used strawberry, but it is also good with quince or fig) and a sweetened coconut mixture. These little squares are perfect for pairing with coffee or tea.

Looking for more Argentinian recipes?

Try my:

  • Milanesa a Caballo (Argentinian Milanesa on Horseback)
  • Pasta Frola (Argentinian Lattice Tart)
  • Tortitas Negras (Argentinian Little Black Cakes)
Empanadas de Carne (Beef Empanadas) on a wooden board with the front cut in half to show the beef filling.

This book is a great pick for those interested in the cuisine of Argentina. The recipes cover a little of everything with baked items, pizza, pasta, grilled meats, vegetables, sweets, and more. Complexity ranges from simple sandwiches to more intricate breads, tarts, and stews.

Most of the ingredients are readily available in the average American grocery store. Some that may require further searching include fresh seafood, chickpea flour, chorizo, quince paste, morello cherries, coarse semolina, limoncello, tapioca starch, ají molido, and bone marrow.

Empanadas de Carne (Beef Empanadas) Recipe

Excerpt from The Food of Argentina (no longer in print)

Empanadas de Carne (Beef Empanadas)
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5 from 5 votes

Empanadas de Carne (Beef Empanadas)

A recipe for Empanadas de Carne (Beef Empanadas)! This light and flaky dough is filled with an onion and beef filling, then baked until golden.
Course Main
Cuisine Argentinian
Keyword apple pie, Argentina, Argentinian, beef, carne, empanada, meat
Prep Time 30 minutes minutes
Cook Time 1 hour hour
Resting Time 2 hours hours
Total Time 1 hour hour 30 minutes minutes
Servings 24 Empanadas

Ingredients

Baked Empanada Dough:

  • 1 teaspoon salt
  • 185 milliliters (6 fluid ounces, 3/4 cup) iced water
  • 500 grams (1 pound 2 ounces) all-purpose flour plus extra for dusting
  • 250 grams (9 ounces) unsalted butter melted

Empanadas de Carne (Beef Empanadas):

  • 2 tablespoons olive oil
  • 2 large white onions finely chopped
  • 500 grams (1 pound 2 ounces) ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon mild paprika
  • 1 teaspoon sea salt
  • 1 egg beaten

Instructions

To Make the Baked Empanada Dough:

  • Combine the salt and water in a small bowl and stir until the salt is dissolved. Tip the flour into the bowl of a food processor. With the motor running, slowly pour the melted butter into the flour, followed by the salt water. Process until the mixture begins to come together to form a rough dough (do not overmix). 
  • Tip the dough onto a lightly floured work surface and knead for a couple of minutes until you have a smooth dough ball. Divide the dough in half (this makes it easier to work with) and cover with a clean tea towel.
  • Leave for about 1 hour at room temperature before using. The dough can also be wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 1 month. Bring to room temperature before using.
  • Working with one piece of dough at a time, on a lightly floured work surface, roll the dough into a 2 millimeters (1/6 inches) thick circle. Cover, and set aside for a further 1 hour. Use a pastry cutter to cut out 12 centimeter (4 3/4 inch) circles of dough, stacking the circles as you go, until you have 24 circles.

To Make the Beef Empanadas:

  • Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 10–15 minutes, until softened.
  • Stir through the minced beef and cook, stirring to break up any larger pieces of meat, for 8–10 minutes, until browned.
  • Stir through the cumin and paprika. Add 250 milliliters (8 1/2 fluid ounces/1 cup) water and cook, uncovered, for 30 minutes, until most of the liquid has evaporated. Remove from the heat and allow to cool completely.
  • Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
  • Place 2 tablespoons of the beef mixture in the centre of each dough circle and lightly brush the edges with beaten egg.
  • Fold the dough to enclose the filling and press the edges together to seal. Crimp or pleat the dough, then transfer to the baking trays.
  • Brush the tops of the empanadas with beaten egg, then bake in the oven for 15–20 minutes, until puffed and golden.
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Filed Under: Beef, Meat, South American Tagged With: argentina, argentinian, beef, cookbook, empanada, pie, south america, south american

Previous Post: « Coconut Margarita and Petrified Forest National Park
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Reader Interactions

Comments

  1. ilona

    29 April, 2019 at 10:28 am

    Love that you made them from scratch. Perfect for parties, weeknight dinner or basically anytime:)

    Reply
  2. Colleen

    29 April, 2019 at 10:29 am

    I think I need this cookbook for my collection. These emanadas look mouthwatering, too, and I’ve never made them before so maybe it’s time! Thanks for sharing.

    Reply
  3. Kelly Anthony

    29 April, 2019 at 10:49 am

    My husband loves a good homemade empanada and these look absolutely perfect. I can’t wait to make these for him. Thanks for sharing!

    Reply
  4. jordin

    29 April, 2019 at 10:58 am

    Yum!!! This looks amazing, i just want to eat it all right now.

    Reply
    • Alejandra

      16 October, 2023 at 10:55 am

      5 stars
      Que rico! Gracias por promocionar las empanadas argentinas! Saludos desde Argentina!

      Reply
  5. Geoffrey at Spoonabilities

    29 April, 2019 at 11:04 am

    Did you really make those yourself? The “stitching” around the edges is so professional. Obviously not your first time empanadas. Love the shot with the carne inside. Now I’m hungry.

    Reply
    • Tara

      29 April, 2019 at 11:53 am

      Thanks so much! We love empanadas here and make them often 🙂

      Reply
  6. Lauren

    30 April, 2019 at 6:22 pm

    Can’t wait to try them!

    Reply
  7. Peachy

    25 August, 2019 at 1:49 am

    Is the crust gonna come out flaky even with melted butter?

    Reply
    • Tara

      25 August, 2019 at 7:53 am

      It does!

      Reply
  8. Sara Giles

    15 March, 2020 at 7:20 am

    I only have salted butter can I use that?

    Reply
    • Tara

      15 March, 2020 at 12:15 pm

      Hi Sara! You can, just add less salt to the dough.

      Reply
      • Laura Elena Martínez

        21 November, 2023 at 11:02 pm

        Las empanadas santiagueñas de Argentina llevan huevo duro picado en el relleno, y en Córdoba les ponen pasas de uva también y la cebolla y carne se cocinan en grasa no aceite y no se pincelar con huevo, se llevan directamente al horno

        Reply
  9. Dolly @ Little Home in the Making

    20 February, 2021 at 5:30 pm

    5 stars
    I’ve never had an empanada before! They aren’t commonly sold in my area, but I keep seeing them all over Pinterest! I have to give them a try because they look so delicious! This is the perfect place to start. The seasonings sound sooooo good with the beef.

    Reply
  10. Aimee Mars

    20 February, 2021 at 5:41 pm

    5 stars
    These empanadas look incredible! I’ve never actually made them myself but this recipe makes them look easy and I’m always looking for a new cookbook so I’m definitely going to look up “The Food of Argentina.”

    Reply
  11. Julie

    20 February, 2021 at 5:50 pm

    We may not be able to travel right now but these will make us feel like we are on vacation in South America.

    Reply
  12. Sandhya Ramakrishnan

    20 February, 2021 at 6:45 pm

    5 stars
    I love Argentinian cuisine and the empanadas are my favorite. I just love how flaky and delicious the pastry dough is. Looks marvelous.

    Reply
  13. Jess

    20 February, 2021 at 7:19 pm

    5 stars
    I love introducing recipes to my kids from different cultures. This is next on my list!

    Reply

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